| 摘要 |
PURPOSE:To prepare dried noodle having high water-content, smooth surface, high toughness and excellent palatability and cookable in a short time by adding and mixing saline water to raw flour, aging the mixture at a specific temperature, forming in the form of noodle and drying under specific condition. CONSTITUTION:The objective dried noodle having high water-content and giving the taste and palatability similar to those of a hand-rolled raw noodle having high water-content is prepared, preventing the sticking and sagging of noodle dough during the noodle preparation and the elongation of noodle strings during the noodle drying process, by mixing 100pts.wt. of raw flour with 45-60pts.wt. of saline water having a concentration of 8-18%, aging the obtained dough and/or noodle strip at a temperature between 10 deg.C and just before freezing, forming the aged product in the form of noodle strings, drying to a water- content of <=30% at a temperature between 10 deg.C and just before freezing and finally drying to a water-content of <=14.5%. |
